Always a creative person, Buffkin studied baking in Paris before working a summer job at a lodge in Jackson Hole, Wyoming. As the night baker, he was responsible for churning out 20 dozen muffins and French breads for the morning rush. Then he worked in a German restaurant in Charleston, South Carolina, where he apprenticed under a Prussian baker who taught him the art of making stollen, a sweet and spicy rum-infused butter bread filled with nuts and fruit that's popular during holidays. Having mastered sweets, he worked as pastry chef at the Ritz-Carlton in Atlanta before being recruited to join the exclusive Caneel Bay Resort in St. John, where he bought Christina. After working in another posh resort in St. Lucia, he sailed back to St. Thomas, where he ran his own bakery in Frenchtown, supplying fresh breads and pastries to resorts and grocers throughout the islands.